Beetroot Poriyal

Beetroot is one of the vegetables I don’t like very much. No matter how I cook it, it would taste sweet and bland. But one fine day, out of the blue, I tried this recipe and the beets ended up having a nice garlicky coconutty flavor and even I liked it. Very simple to make and given beetroots are high are the health quotient, do give it a try.


Beetroot – 500gms

Grated coconut – 1/3 cup

Dry red chilli – 2

Garlic pods – 2-3

Salt to taste

To temper:

Oil – 1 tbsp

Mustard – 1 tsp

Urad dal – 1/2 tsp

Asafoetida – a pinch

Broken dry red chilli – 1

Curry leaves – few


  1. Wash, peel the beetroots and cut them into small cubes.
  2. Heat oil in a kadai, add the mustard seeds, urad dal, asafoetida, broken red chilli and curry leaves. Give a quick stir and add the beetroots.Beetroot poriyal 1
  3. Saute for about 5 mins. Add salt and cook covered. Sprinkle water if it gets dry.
  4. Grind the coconut, 2 dry red chillies and garlic pods without adding water. Beetroot poriyal 2
  5. Once the beetroots are 3/4th cooked, add the ground coconut mixture. Stir well and cook till the beetroots are cooked through. Beetroot poriyal 3
  6. Beetroot poriyal is done. Serve it with white rice, rasam or sambar and it would taste awesome. Beetroot poriyal 6


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